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Quince Cheese
- makes about
2 lb
- Difficulty
Medium
By Jeremy Round
Published 1988
A dry Portuguese preserve capturing the fragrance and acidity of quinces in a thick red paste, adapted from
Ingredients
2 lb - boiling water
1 lb 10 oz
Method
Rub all the fluff from the quinces’ skins, wash them, then peel, core and cut into quarters. Put in a saucepan and pour in enough boiling water just to half cover them. Put over a medium flame to cook, covered, for 10-12 minutes until just tender. Drain well. (Edite Vieira advises you to keep the peel, cores and cooking water, boil together to extract all the flavour and pectin, then strain and
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